This recipe by chef Curtis Stone is an absolute winner. I must admit that I had never ever tried baking cookies before because I was time and again given an impression that they are not-so-easy to bake and one needs to be a real pro in the baking department to venture the territory of baking cookies. 

But this simple recipe is a myth buster! These cookies should actually come with a warning though – ‘you simply can not stop at one’!!! These cookies get polished off the very same day they are baked. Without any further words, here’s the recipe

1 cup unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup natural chunky peanut butter (about 9 ounces / 280 grams)
1/2 cup (packed) light brown sugar (I used packed brown sugar)
1/2 cup granulated / caster sugar (I prefer the caster sugar)
1/2 cup (1 stick / 125 grams) unsalted butter, at room temperature
1 ½ tablespoons honey
1 large egg
1 teaspoon vanilla extract
5 ounces / 155 grams semisweet chocolate, coarsely chopped (ensure that you use the best quality chocolate)

Preheat the oven to 350°F / 180°C.
Line 3 heavy large baking sheets with parchment paper.
Mix the flour, baking soda, and salt in a medium bowl.
Using an electric mixer, beat the peanut butter, brown sugar, granulated sugar, butter, honey, egg, and vanilla in a large bowl until well blended.
Stir the dry ingredients into the peanut butter mixture in 2 additions.
Stir in the chopped chocolate
Scoop about 3 tablespoonfuls (I used just 1 and a half table spoon) of dough for each cookie onto the prepared baking sheets, spacing them 2 1/2 inches apart.
Bake for about 12 minutes, or until the cookies puff and begin to brown on top but are still very soft to the touch.
Cool the cookies on the baking sheets for 5 minutes.
Using a metal spatula, transfer the cookies to a rack and eat warm or cool completely.
Makes about 20 cookies

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